Really glad I learned about the infrared broiler in AG ovens, before deciding on my new range. I'll finally place my range order today or Monday for either Wolf or Viking 36" AG open burner.

I have a couple of questions.

I cook fish (everything from cod and halibut to thick sea bass and tuna steaks) very often, on a cast iron pan on the stove. I heat the dry pan for a few minutes on high first, sear the fish, turn it down to med or med high, flip once, and voila, it turns out perfect every time.

But it creates a lot of smoke (plus my hood vent system desperately needs replacement).

My questions are:

Is charbroiling as "smoky" of a process as searing and then cooking a piece fish (or steak)?

How quickly does your broiler heat up? Is it practically instant, or is there a wait time?

Finally, if anyone has experience with Wolf vs Viking AG infrared charbroiler (or open burners) that would be helpful.

Thanks!

One thing an IR broiler does not do well is blackening. For that, you'll still have to use cast iron and deal with the smoke.

I would definitely recommend either the Wolf or Viking. The Viking does have a glass enclosed broiler which is a bit prettier and easier to clean, but overall no different in cooking ability.

Hope that helps,

Anthony
Appliance Buyer's Guide

You get different type of finished product if you cook on a super hot cast iron versus under a broiler. The taste of cooked on 'fat' (ie cast iron pan method) cannot be copied without adding direct fat. This has to do with how 'fat' is cooked onto the food. Your fish will taste quite different in those two cooking methods.

I also have an infrared broiler on an outdoor gas grill just outside which is used as a rotisserie. I tend to use the outdoor BBQ with infrared broiler for smokey stuff:)